This vegan tofu bowl is full of flavour and texture. Use a mix of varieties of baby beetroot. If the leaves are small and tender, why not add them to the mix?
"We've had this fresh and easy salad on the menu at Burnt Ends since opening," says Dave Pynt. "The trick is to use basic vinegar and basic oil. Seriously. I use basic red wine vinegar and a pomace - or second press - olive oil. Don't be tempted to use fancy stuff. You don't need it."
"The honey cake at Adam Wolfers' Sydney pop-up, Casoni, was unforgettable. Could you get the recipe?" - Lisa Nguyen, Elizabeth Bay, NSW REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
This surprisingly simple dish rewards a little attention to detail with a lot of flavour.
"This is a really simple and light dish perfect for spring," says Rodney Dunn. "The components can all be prepared ahead of time. At the restaurant we use whatever fish the fishermen have caught and so can you - the best white-fleshed fish you can buy - freshness is everything with this dish."
"Although brining is another step, it allows meat to be evenly seasoned and keeps it juicy when cooking," says Rodney Dunn. "The other benefit is that any leftovers will keep for longer. The relish comes from our preserves teacher at the cooking school, author Sally Wise." Start this recipe three days ahead to brine and dry the pork.
Making your own chicken broth using chicken bones is easy; cooking a whole chicken, though, gives you both a light broth and some chicken to go with it.
Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.
Black rice adds a delicious nutty texture to this beautiful monochrome bowl, while the miso dressing brings a rich umami note.